Name: Chickpea & spinach chapatis
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: Indian
Ingredients: 1 tbsp olive oil; 2 onions sliced; thumb size piece fresh root ginger grated; 1 tbsp garam masala; 400g can cherry tomato; 410g can chickpea drained; 500g bag spinach leaves; 8 chapatis

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Chickpea & spinach chapatis

Chickpea & spinach chapatis

Good Food team

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Serves 4

Easy

Prep: 5 mins

Cook: 15 mins

A star rating of 3.8 out of 5.5 ratingsRate

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An easy Indian-style veggie supper that's low in fat

Vegetarian

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Marvellous mangoes

A star rating of 5 out of 5.8 ratings

Ingredients

Nutrition

Units:

MetricUS

1 tbsp olive oil
2 onions

sliced
thumb size piece fresh root ginger

grated
1 tbsp garam masala
400g can cherry tomato
410g can chickpea

drained
500g bag spinach

leaves
8 chapatis

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Nutrition: per serving (with yellow yogurt)

kcal424
fat12g

low
saturates2g
carbs64g
sugars14g
fibre0g
protein19g
salt1.81g

Method

step 1

Heat the oil in a large frying pan, then gently cook the onions and ginger for 5 mins until beginning to soften. Stir in the spice, cook for 1 min, then add the tomatoes and chickpeas. Fill the tomato can one-third with water, tip this in too, then bubble for 5 mins until the sauce has thickened a little. Stir in threequarters of the spinach leaves, a handful at a time, then warm through for a few mins.
step 2

Heat the chapatis in the microwave, following the pack instructions. Serve the curry spooned into the warm chapatis, with the remaining spinach and a dollop of Yellow yogurt if you like (recipe below).

RECIPE TIPS

YELLOW YOGURT

Mix 200ml low-fat natural yogurt with 1 tsp turmeric and 2 tbsp chopped mint leaves or 1 tsp dried mint.

Recipe from Good Food magazine, October 2008

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A star rating of 3.8 out of 5.5 ratings

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